Mexican Chicken Salad
3 cups cooked, cubed chicken breast
1 can (15 oz.) corn, drained (1 3/4 cups)
1 can (15.5 oz.) black beans, rinsed and drained
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 cup peeled, diced jicama, or peeled and diced cucumber or water chestnuts
1/2 cup extra virgin olive oil
2-3 Tbsp. fresh lime juice, or to taste
3/4 cup thick salsa
3 drops (or to taste) red pepper sauce (optional)
2-4 Tbsp. water
1/4 cup low fat shredded cheddar cheese for garnish (optional)
1/4 cup finely-chopped fresh cilantro or flat parsley leaves, for garnish (optional)
In a large bowl, place the chicken cubes, corn, beans, bell peppers and jicama (or substitute). Gently toss the ingredients until they are well mixed and set the bowl aside.
In a medium bowl, whisk together the olive oil and lime juice.
Mix in the salsa.
Add the red pepper sauce, if desired.
Add enough water to thin the consistency so the dressing can be thinly drizzled over the salad. Transfer the dressing to a pitcher.
Drizzle the dressing over the chicken mixture, tossing to coat the salad ingredients evenly.
Cover and chill 1 to 3 hours so the flavors can meld.
Bring to room temperature and check the seasoning before serving.
Add salt and pepper to taste, if desired.
Drain off any excess dressing.
Place the salad in a serving bowl.
Sprinkle the top of it with cheese and cilantro, if you choose.